Prawn Pancakes

Ingredients

Serves 2

For the Sauce

• 2 tbsp Light Soy Sauce

• 1 tbsp rice vinegar

• 2 tsp light soft brown sugar

• 2 tsp finely chopped or grated fresh ginger

For the Pancakes

• 180g raw prawns

• 1 handful of fresh coriander

• 2 spring onions

• 110g self raising flour

• 110ml whole milk

• 3/4 tsp baking powder

• 2 medium eggs beaten

• 10g melted butter

• 1/2 tsp garlic granules

• 1/4 tsp chilli flakes

Method

It's worth making the sauce first as that will give the ginger time to infuse. So grab all the sauce ingredients and mix well in a small bowl before setting aside and turning to the pancakes.

For the pancakes in a large bowl mix the flour, baking powder, garlic granules and chilli flakes. Make a well in the centre then add in the beaten egg, melted butter and milk. Whisk well until you have a smooth thick batter.

Now slice the spring onions into half centimetre rounds and chop the coriander roughly. Add these to the batter then chop the prawns into about a centimetre wide bits. Put the prawns in the batter and mix well until all the ingredients are coarted and well spread throughout the batter.

Heat a frying pan then add in a tablespoon of vegetable or groundnut oil. Spoon out a quarter of the mixture into a round in the frying pan and cook on a medium heat for three minutes each side. If you can fit more than one in the pan at the same time go for it. Otherwise you can keep them warm in the oven while you cook the others.

Once all done serve and drizzle with the soy and ginger sauce.